Ravioli's have always been one of my favorites. My Mother-In-Law taught me how to make fresh ravioli the way she was taught growing up in Abruzzo, Italy. It's very time consuming. I save homemade ravioli for the Holidays. This recipe uses already-made frozen cheese ravioli for this earthly rich, mushroom sauce.
1 tablespoon olive oil
2 tablespoons butter
8 ounces baby portabella mushrooms, sliced
1 medium onion, coarsely chopped
3 garlic cloves, sliced
1 tablespoon flour
1 cup vegetable broth
1 cup dry white wine
2 tablespoons parmesan cheese, grated
1 dash ground nutmeg
1⁄4 teaspoon dried sage
1 dash ground marjoram
1⁄4 teaspoon ground thyme
1⁄2 teaspoon kosher salt
fresh ground pepper
1⁄4 cup 1% low-fat milk
1 (24 ounce) package frozen cheese ravioli, cooked as directed on package
fresh diced tomato, thinly sliced scallions, and grated Parmesan for garnish
Heat 10-12" saucepan over medium-high heat.
Add oil and melt butter.
Add mushrooms, onions, and garlic and saute until mushrooms are browned and onions soft.
Sprinkle in 1 Tbps flour and stir, cooking for 1-2 minutes.
Add vegetable broth, wine, 2 Tbsp grated parmesan cheese, nutmeg, marjoram, sage, thyme, salt and pepper and stir until smooth.
Reduce heat to medium and reduce for 2-3 minutes.
Stir in milk and return to bubble.
Serve over cooked ravioli and garnish with fresh chopped tomato, sliced scallions, and grated Parmesan cheese.
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